Description

This cozy Crock Pot Potato Soup is a creamy, comforting dish perfect for chilly days. Made with frozen shredded hash browns, chicken broth, cream of chicken soup, and seasoned with onion and garlic powder, it simmers all day in the slow cooker to develop rich flavors. Cream cheese added at the end transforms the soup into a velvety smooth delight that’s easy to prepare and sure to please a crowd.

Ingredients

Soup Base

1 (30 to 32-oz) bag frozen shredded hash browns
3 (14.5-oz) cans chicken broth
1 (10.5-oz) can unsalted cream of chicken soup
2 Tbsp dried minced onion flakes
¾ tsp garlic powder (or to taste)

Finishing

1 (8-oz) package cream cheese, cubed
Salt and pepper to taste

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Instructions

Combine Ingredients: In a 6-quart slow cooker, add the frozen shredded hash browns, chicken broth, unsalted cream of chicken soup, dried minced onion flakes, and garlic powder. Mix gently to combine all ingredients.
Slow Cook: Cover the slow cooker with the lid and cook the mixture on LOW heat setting for 8 hours, allowing the flavors to meld and the potatoes to soften thoroughly.
Add Cream Cheese: Approximately 15 minutes before serving, stir in the cubed cream cheese. Use a whisk to stir until the cream cheese is fully melted and incorporated into the soup, creating a creamy and smooth consistency.
Season to Taste: Finally, season with salt and pepper according to your preference before serving.

Notes

Using frozen shredded hash browns saves prep time without sacrificing texture.
If a thicker soup is desired, cook uncovered for the last 30 minutes to reduce liquid.
For a vegetarian version, use vegetable broth and a cream of mushroom soup alternative.
Cream cheese can be substituted with sour cream or heavy cream for a different flavor profile.
Leftovers can be refrigerated up to 3 days or frozen for up to a month.